It seems that spring is finally here in Southern New Hampshire. The leaves are just coming out, and the azaleas are in bloom. Our blue stone terrace off of the dining room is surrounded by a wall of pink flowers on the azalea bushes and the crab apple trees. The weather is cool at night and sunny in the daytime, perfect for a walk in the Madame Sherri Forest or a walk down Main Street in Brattleboro, Vermont.

Here’s what I would do if I were coming to stay at our Southern New Hampshire inn this weekend: I’d drive up Friday night, with a dinner reservation waiting for me at the Inn, knowing that all I had to do on arrival was carry my bags to my room and order a glass of wine to sip by the fire before dinner. I’d unwind over dinner, sampling the new Spring Menu, maybe trying Chef Bob’s newest item: the Panko Encrusted Gloucester Day Boat Cod with Miso Butter Sauce, and sampling one of the Spring wine specials. I’d opt for the Handcraft Chardonnay from Manteca, California or the Edmeades Zinfandel from Mendocino, California.

After a great night’s sleep in I’d have breakfast delivered to our room, and laze around until I felt ready to dress for a hike and explore around the Madame Sherri forest in West Chesterfield. After the hike, we would head in to Brattleboro, grab a pulled pork sandwich at the Top of the Hill Grill, take the rest of the afternoon wandering Main Street, visiting my favorite shops, such as Verde, The Shoe Tree, Sam’s, Twice Upon a Time, and Amy’s Bakery.

We’d head back to Chesterfield inn with time for a cup of tea and a nap before dinner. Then, if the night was balmy, we’d have dinner on the terrace, sipping Prosecco as the sun set, and enjoying more of the Spring Menu. Sunday morning, we might opt to have breakfast in the dining room or out on our private terrace before we traveled back to the real world at home.

Today we are the Brattleboro Blog! The Chesterfield Inn, although located in New Hampshire, is a short 10 minute drive across the Connecticut River to Main Street, Brattleboro.  A Brattleboro vacation can be spent in town or on the river, the mountains, or the rambling trails in the woods. Brattleboro is a very vibrant place, with lots going on and many nooks and crannies to explore.

If you are considering visiting Brattleboro, Vermont, here are ten places to visit while you’re here.

1. Amy’s Bakery: a must for a latte and an almond horn, a baguette or for lunch.

2. Vermont Artisan Designs: chock full of the finest art and objects crafted by Vermont artisans.

3. The Book Cellar: a real independent book store, with great selection and fabulous customer service.

4. Latchis Theater: 4 screens in a a Art Deco building with movies and live shows.

5.Grafton Cheese Company: cheese factory and a shop full of edible delights

6. Brattleboro Food Coop: the place to meet the locals; much more than a grocery store.

7. Farmer’s Market: Saturdays on Route 9 in West Brattleboro in the warm months. Farmers, food and fun!

8. Walker Farm; a heavenly oasis for flowers and plants as well as fresh, organic produce seasonally.

9. Tom and Sally’s Chocolate: on Route 30, for the best chocolate and fancy candies in town.

10. Brattleboro Retreat Trails to the Retreat Tower: a wonderful walk in the woods to the tower that overlooks Brattleboro.

We’d be happy to tailor an itinerary for you to use while you’re here if you give us some idea of your interests. Just speak to anyone at the front desk!

My visit to Walker Farm today yielded a big bag of vegetables and fruits, and lots of inspiration for dinner.

I started with dessert, of course , which was minted peaches and blueberries. It just took a minute to blanch the peaches, peel and and pit them, and slice them up in a glass bowl with the blueberries and fresh mint in a simple syrup. It helps to make them a few hours ahead so the flavors have time to blend.

Then on to the main part of the meal: I sauteed some red onion and garlic until the onion began to caramelize, and added shredded zucchini, summer squash, and carrots. I stirred and sauteed that for another 5 or 10 minutes until the vegetables were soft and added salt and pepper to taste.

Then I took a handful each of green and yellow beans, tossed them in salt, pepper and olive oil, and put them on the grill until they were cooked through and slightly charred.

The corn on the cob at the farm stand was still damp with the morning dew, so I scooped up 6 ears and took them home for a little corn salad. I boiled the corn until it was tender, scraped the kernels off of the cob, and added it to onion, garlic and red pepper that I had sauteed in olive oil while the corn was cooking. I added some finely cut ribbons of basil, and salt and pepper and it was ready to eat!

The main dish for dinner was a frittata, made with fresh eggs, boiled new potatoes, onion, green pepper, black beans, cumin, cilantro, and fresh tomatoes. I started in a coated pan on the top of the stove, and finished it in the oven, adding grated cheddar at the end for a flavor jolt.

What a luxury to be able to prepare and enjoy an entire meal made with food that was grown within 10 miles of the inn!